Slow-Cooker Chicken Tacos with Handmade Pink Salt Tortillas

Combine all taco ingredients in a slow cooker. Cover and cook on high for 4 hours or low for 8 hours.

Shred chicken with two forks and mix with sauce in the slow cooker.

Serve on warm tortillas with sliced radishes, avocado, Cotija cheese, and cilantro.

For Tortillas:

Combine masa harina, water, and salt in a large bowl. Mix with your hands to make sure it the dough is thoroughly moist. Knead for a few minutes to incorporate the water into the flour.

If it is too wet, add more flour; if it is too dry, add more water. You want the dough to be soft but not sticky. If it cracks when you try to roll a ball of dough, add more water and mix again.

Cover with plastic wrap and let sit 10-15 minutes.

Cut a large, gallon-sized resealable plastic bag in half so it opens flat. Line the tortilla press with the bag (you can also use plastic wrap).

Place a dry comal, cast iron skillet, or non-stick frying pan over medium-high heat.

Form a walnut-sized piece of dough into a ball. Start with this size and work your way up to a larger piece of dough which will make a larger tortilla.

Place dough in the middle of the tortilla press on top of the plastic. Fold the plastic over the dough ball then close the tortilla press gently. Press down to make a 1/4-inch to 1/8-inch thick tortilla.

Gently lift the lid of the tortilla press. Remove tortilla inside the plastic bag. Hold tortilla in your right hand and lift the top of the plastic with your left hand. Flip tortilla onto your left hand and then remove plastic from the bottom.

Carefully but swiftly flip tortilla onto the hot comal. Don’t touch! Let cook for 1 minute. Flip with a metal spatula and cook on other side for 1 minute.

Remove to tortilla warmer and repeat with remaining dough.